Ingredients
Array
(
[1] => Array
(
[a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
(
[title] => oil, olive, pure
[ingredientid] => 22465
[ingredientuuid] => a97f60ee-1fd0-11d4-798a-7e799d811534
[quantity] => 0.00
[measure] => each
[title_custom] => Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons
[componentid] => 1
[method] =>
)
[6cd57e04-3229-ee44-957a-9d8dd190e127] => Array
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[title] => matzoh meal, unsalted
[ingredientid] => 21293
[ingredientuuid] => 6cd57e04-3229-ee44-957a-9d8dd190e127
[quantity] => 4.00
[measure] => tablespoons
[title_custom] => matzo meal unsalted
[componentid] => 1
[method] => divided
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[95a807b4-eb7d-63a4-0538-c2239a9b4f63] => Array
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[title] => meal, almond, stone ground
[ingredientid] => 21295
[ingredientuuid] => 95a807b4-eb7d-63a4-0538-c2239a9b4f63
[quantity] => 2.00
[measure] => cups
[title_custom] => almond flour or almond meal
[componentid] => 1
[method] =>
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[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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[title] => sugar
[ingredientid] => 32175
[ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
[quantity] => 1.00
[measure] => cup
[title_custom] => sugar
[componentid] => 1
[method] => divided
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[d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
(
[title] => eggs, raw, large
[ingredientid] => 14407
[ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
[quantity] => 6.00
[measure] => each
[title_custom] => large eggs
[componentid] => 1
[method] => separated
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[26b9a114-cf25-b8d4-85f3-7257e3b9f452] => Array
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[title] => juice, lemon, fresh
[ingredientid] => 19880
[ingredientuuid] => 26b9a114-cf25-b8d4-85f3-7257e3b9f452
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => fresh lemon juice
[componentid] => 1
[method] =>
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[3c9525f2-c7cb-ccb4-11f4-0771296602f3] => Array
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[title] => juice, orange, fresh
[ingredientid] => 19932
[ingredientuuid] => 3c9525f2-c7cb-ccb4-11f4-0771296602f3
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => orange juice
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[ff24f7f1-322f-5a94-6907-c49902c22fdb] => Array
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[title] => lemon peel, fresh
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[quantity] => 2.00
[measure] => teaspoons
[title_custom] => lemon peel
[componentid] => 1
[method] => finely grated
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[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => salt
[componentid] => 1
[method] =>
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[fdb93a60-fff7-f184-e5e4-6da4124cb53e] => Array
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[title] => nuts, almonds, sliced
[ingredientid] => 22149
[ingredientuuid] => fdb93a60-fff7-f184-e5e4-6da4124cb53e
[quantity] => 0.50
[measure] => cup
[title_custom] => almonds
[componentid] => 1
[method] => sliced
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[2] => Array
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[62a28337-bc3c-c224-5db5-b7f7fbde760f] => Array
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[title] => strawberries, med, fresh
[ingredientid] => 32109
[ingredientuuid] => 62a28337-bc3c-c224-5db5-b7f7fbde760f
[quantity] => 5.00
[measure] => cups
[title_custom] => strawberries (about 2 pounds)
[componentid] => 2
[method] => sliced stemmed, divided
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[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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[title] => sugar
[ingredientid] => 32175
[ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => (or more) sugar
[componentid] => 2
[method] =>
)
)
)
Cake
-
Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons
-
4 tablespoons matzo meal unsalted divided
-
2 cups almond flour or almond meal
-
1 cup sugar divided
-
6 large eggs separated
-
2 tablespoons fresh lemon juice
-
1 tbsp orange juice
-
2 teaspoons lemon peel finely grated
-
1/2 tsp salt
-
1/2 cup almonds sliced
Sauce and berries
-
5 cups strawberries (about 2 pounds) sliced stemmed, divided
-
1 tbsp (or more) sugar
Recipe Method
Cake/
1. Preheat oven to 350 degrees Fahrenheit. Brush 10-inch-diameter spring form pan with oil.
2. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
3. Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend.
4. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks.
5. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, and lemon peel. Mix in dry ingredients.
6. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form.
7. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
8. Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan.
DO AHEAD Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
Sauce and berries/
1. Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl.
DO AHEAD Can be made 1 day ahead. Cover and chill.
2. Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
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